Rice Boat Tartlets with Red Fruits
Category: Desserts
Servings: 12
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice flour | 300g |
| Sugar | 100g |
| Vegetable oil | 80g |
| Eggs | 2 |
| Fine salt | 1 pinch |
| Lemon zest | 1 |
| Rice milk | 500ml |
| Egg yolks | 6 |
| Sugar (for custard) | 120g |
| Rice flour (for custard) | 80g |
| Vanilla bean | 1 |
| Agar agar | 3g |
| Vegetable oil (for greasing) | as needed |
| Strawberries | 100g |
| Blueberries | 30g |
| Red currants | 30g |
| Fresh mint | as needed |
| Strawberry jam | as needed |
Instructions:
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Prepare the shortcrust pastry: Start by mixing the rice flour and sugar in a large bowl. Add the eggs, a pinch of salt, lemon zest, and vegetable oil. Quickly mix everything together with your hands until you form a compact, elastic dough. Shape it into a ball and wrap it in plastic wrap. Let the dough rest in the fridge for at least 30 minutes.
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Make the custard: In a separate bowl, whisk the egg yolks with the remaining sugar and the seeds scraped from the vanilla bean. Gradually stir in the rice flour and agar agar. Add the rice milk to the mixture and stir everything together. Pour this mixture into a saucepan and cook over low heat. Stir constantly with a spatula to avoid lumps. Once the custard thickens, remove it from the heat and transfer it to a bowl. Let it cool, covering the surface with plastic wrap to prevent a skin from forming.
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Prepare the tartlet molds: While the custard is cooling, grease the tartlet molds with vegetable oil using a pastry brush. Roll out the chilled dough and gently press it into the molds, ensuring the base and sides are covered. To blind-bake the pastry, place a circle of parchment paper over each tartlet and fill with ceramic baking beads or dried beans to prevent the dough from puffing up. Bake the tartlets at 180°C (350°F) in a preheated static oven for about 20 minutes (or 160°C/320°F for 10 minutes in a fan oven). Once the pastry is lightly golden, remove from the oven, take out the baking weights, and return the tartlets to the oven for an additional 2 minutes to brown the bottom.
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Cool the tartlet shells: After baking, let the tartlet shells cool for a few minutes before carefully removing them from the molds.
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Assemble the tartlets: Once the pastry shells have cooled, fill a piping bag fitted with a star tip with the chilled rice custard. Pipe small rosettes or swirls of custard onto each tartlet.
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Garnish and finish: To add a glossy finish and prevent the strawberries from oxidizing, take some strawberry jam and sift it into a small saucepan. Heat the jam gently until it becomes runny. Brush the strawberries, blueberries, and red currants with the jam, then arrange the fruit on top of the custard-topped tartlets. Add a few fresh mint leaves for a refreshing touch.
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Serve: Once assembled, these Rice Boat Tartlets with Red Fruits are ready to be served. The combination of creamy rice custard, crisp shortcrust pastry, and the fresh, vibrant fruits makes for a delightful and visually appealing dessert.
Enjoy these indulgent yet delicate tartlets, perfect for a sweet treat during any season.
